By Suprita Mitter
August 6, 2024
Luchi is a popular Bengali deep-fried bread which is soft and fluffy. Unlike a puri which is made with wheat flour, Luchis are made with all-purpose flour (maida). It is usually served with spicy potato curry (aloo dum), cholar dal, or Kosha Mangsho (a mutton gravy), particularly during festive occasions and special meals.
2 cups all-purpose flour (maida) 2 tbsp ghee or oil 1/2 tsp salt Water Oil
In a large mixing bowl, combine the all-purpose flour and salt. Add ghee or oil to the flour mixture. Rub the ghee into the flour with your fingertips.
Gradually add water, a little at a time, and knead the mixture into a smooth, soft, and pliable dough. Once kneaded, cover the dough with a damp cloth and let it rest for about 15–20 minutes.
After resting, divide the dough into small, equal-sized balls. Lightly grease your rolling surface with oil. Take one dough ball and flatten it slightly with your palms.
Roll the dough ball into a small, round disc of about 4–5 inches in diameter. In a deep frying pan, heat enough oil over medium heat. The oil should be hot but not smoking.
Carefully slide one rolled luchi into the hot oil. It should puff up immediately. Gently press down on the luchi with a slotted spoon to help it puff up fully.
Fry until it turns light golden on both sides. This should take about 30 seconds to a minute per luchi. Remove the luchi from the oil and drain on a paper towel to remove excess oil.